For crumb crust pie shells, any acceptable cookie or graham cracker can be used. You can make the crumbs in a blender, or crumble them by hand. To crumble them, the easiest way is to put them in a paper or plastic bag and then roll over them with a rolling pin or a jar.

You can find quite a list of cookies in your Foodlist under "desserts."

STIR butter or margarine into the crumbs. Put it in a 9 inch pie plate and spread out, pressing onto bottom and sides. Chill an hour OR bake at 375 for 6 - 9 minutes until edges are brown.

Excess crumbs freeze well; you can freeze them in pre-measured 1-1/2 cup portions so the next pie crust will be even easier.

For a gluten-free pie shell, first make gluten-free cookies. There are several acceptable mixes available in the health food store, but making them from scratch is easy. See recipes. If you make drop cookies very close together -- so you basically have a single giant cookie on your cookie sheet -- it will work fine. After all, you are going to crumble them anyway (or at least you will crumb whatever the kids don't eat first).

If you prefer, you can use any crumbed acceptable cereal instead of cookies, and you can make it sweeter, if desired, by substituting 1/4 cup sugar or brown sugar for 1/4 cup of the crumbs.